The Broad Fork by Hugh Acheson
From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle. In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: What the hell do I do with kohlrabi? And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.HUGH ACHESON is the chef/partner of Five & Ten, The National, and Empire State South, which was selected Atlanta magazine's restaurant of the year. He has been featured in various food and wine periodicals and serves as a judge on Bravo's Top Chef. He won two James Beard Awards in 2011 for Best Chef Southeast and Best American Cookbook. Hugh's books include The Wide Fork, A New South Turn, Choose a Pickle, and The Chef and the Slow Cooker. He currently resides in Athens, Georgia.
| SKU | Unavailable |
| ISBN 13 | 9780385345026 |
| ISBN 10 | 038534502X |
| Title | The Broad Fork |
| Author | Hugh Acheson |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 2015-05-12 |
| Number of pages | 336 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |